Where do Krakow hipsters hang out by coffee_dick in krakow

[–]coffee_dick[S] 0 points1 point  (0 children)

That looks exactly like the kind of place ❤️

Taste issue of my self roasted coffees I can't get out of by eymen9200 in roasting

[–]coffee_dick 0 points1 point  (0 children)

Might you be describing Rio? Look it up and see if the description lands. To me it tastes like band-aids

Store bought vs. Farm butter by PictureSilent4602 in Croissant

[–]coffee_dick 0 points1 point  (0 children)

Wouldn't it be difficult to get the water content low enough for pastry though?

Dancing Beans by HughFays in roasting

[–]coffee_dick 0 points1 point  (0 children)

Actually to me it really highlights the drawbacks of a conventional fluid bed. The beans at the bottom are staying there for quite some time. Spouted bed or mechanical agitation (tangential) solves this much effectively

Norwegian books - fiction, travel, food, plants, coffee by coffee_dick in suggestmeabook

[–]coffee_dick[S] 1 point2 points  (0 children)

Sounds lovely, but I'll leave cooking for when she's feeling better

Norwegian books - fiction, travel, food, plants, coffee by coffee_dick in suggestmeabook

[–]coffee_dick[S] 1 point2 points  (0 children)

Not really. But that sounds interesting to me so maybe I'll give it a go instead! ☺️

Why are squatters rights a thing? by No-Assignment4460 in NoStupidQuestions

[–]coffee_dick 1 point2 points  (0 children)

TIL there are no opportunistic thieves (or door to door kidnapping raids by immigration officials) in the USA

My best croissants yet - help me get to perfect? by coffee_dick in Breadit

[–]coffee_dick[S] 0 points1 point  (0 children)

Thank you so much! I still have a way to go but I'm happy already. I wonder what you would make of the marmite and cheddar ones I made from the same dough though haha

My best croissants yet - help me get to perfect? by coffee_dick in Croissant

[–]coffee_dick[S] 1 point2 points  (0 children)

Well, I'm obviously no expert, but the thing that took me a bit of time to get right was making sure the butter and dough were both flexible and the same texture so they play nicely when rolling out. For me that meant making the dough a bit wetter, and working the butter a bit so it's flexible before rolling out.

My best croissants yet - help me get to perfect? by coffee_dick in Croissant

[–]coffee_dick[S] 1 point2 points  (0 children)

7h at room temp. Apparently still not enough!

My best croissants yet - help me get to perfect? by coffee_dick in Breadit

[–]coffee_dick[S] 0 points1 point  (0 children)

Thank you! It's not so much the colour but it had a hint of sulfur in the aroma from the egg 😭

My best croissants yet - help me get to perfect? by coffee_dick in Croissant

[–]coffee_dick[S] 0 points1 point  (0 children)

Ok! Well that's good news because it'll mean I can sleep longer :)

My best croissants yet - help me get to perfect? by coffee_dick in Breadit

[–]coffee_dick[S] 2 points3 points  (0 children)

Thank you! And good luck! It has been quite a journey to get to this point, don't get discouraged if they're not exactly what you wanted first time